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Summer Succotash

This novel take on succotash brings together fresh beans, corn, sugar snap peas, and tomatoes with an avocado dressing.

  • Prep:
  • Total Time:
  • Servings: 4
Summer Succotash

Source: Martha Stewart Living, August 2008


  • 6 ounces fresh cranberry beans, shucked
  • 4 ounces each haricots verts and wax beans, cut into 2-inch lengths
  • 6 ounces sugar snap peas
  • 3 garlic scapes, cut into 1-inch lengths (optional)
  • 2 ears of corn, husked
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons champagne vinegar or white-wine vinegar
  • 1/4 cup fresh tarragon, chopped
  • Coarse salt and freshly ground pepper
  • 1 avocado, cut into 6 wedges, then cut crosswise into thirds
  • 5 ounces grape tomatoes, halved (1 cup)


  1. Prepare an ice-water bath. Cook cranberry beans in a large pot of salted boiling water until just tender, 15 to 20 minutes. Transfer to ice-water bath. Drain. Repeat with haricots verts, wax beans, and sugar snap peas, cooking together for 2 minutes. Repeat with scapes if using, cooking for 1 minute. Repeat with corn, cooking for 2 minutes. Cut kernels off cobs.

  2. Whisk oil, vinegar, and tarragon in a small bowl. Season with salt and pepper, and mash in 3 avocado pieces. Place cooked vegetables, remaining avocado, and the tomatoes in a large bowl, and toss with dressing. Serve immediately.

Reviews (1)

  • Roland 23 Aug, 2012

    My wife's favorite salad for years. I lost the recipe card from Martha's Magazine. It took me a while to get here, but I found it. Thank the geeks you know for the web.

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